The following are stories from local and national media that feature Campus Dining Services at the University of Missouri from the spring 2013 semester.


MU Trayless Initiative Records 15,000-Pound Decrease in Waste | FoodService Director

May 09, 2013  — Foodservice Director

MU trayless initiative records 15,000-pound decrease in waste
Program also decreased water waste by 100,000 gallons per year.
May 1—Campus Dining Services at the University of Missouri, in Columbia, recorded a 15,000-pound decrease in food waste over the past two years after eliminating trays from dining halls.

The trayless initiative not only decreased food waste but also decreased water waste by 100,000 gallons per year, according to an MU news release.

“I like to tell my kids that life is an adventure. Every day is,” Cunningham says. “If it’s not a wonderful one at the moment, it will be soon.”

Funds have been secured for a proposal to make the roof of Rollins Dining Hall significantly greener than it is now.

The proposal details a project that intends to build a green roof on top of the dining hall, an area that will be comprised entirely of vegetation called sedums. The MU Student Fee Capital Improvement Committee has already pledged $27,000 for the first sector of the roof.

Ben Kreitner has a vision: 2,520 square feet of green roof space over Rollins commons. Intended for public tours, future research, and stormwater management, the green roof would make visible Mizzou’s transition to green technology on campus. And earlier this month, the project got funded to the tune of $27,000.

For Eric Cartwright, the best possible gig shares his level of passion and provides opportunities to practice it. He met his match at the University of Missouri in Columbia, Mo., where he’s the executive chef.

“As much as I love restaurants, you’re really committed to a singular concept,” he says. “You don’t have the flexibility to do what we can do.”

A year into his current post, the University of Missouri’s dining services won an Ivy Award, an industry accolade for culinary excellence. And eight years later, Cartwright is still feeling it.

He oversees 20 campus outlets, allowing him to experiment with flavors and cuisines for the university’s 35,000 students. “They have a growing appreciation and higher level of expectation for food,” he says. “When you have a customer base like that, it’s very rewarding. You’re always learning, too.”


Elimination of trays decreases food waste in dining halls – The Maneater

Apr 30, 2013  — Leslie Howard

Elimination of trays decreases food waste in dining halls

PHOTO GALLERY: Papa Goat and the Three Kids wins Iron Chef Mizzou contest

reduces food waste on campus by more than 15,000 pounds each month, said Julaine Kiehn, director of Campus Dining.

What’s the secret? Campus Dining took the trays away.

“Our big project right now is the new Mark Twain market, which will be opening in the fall,” Campus Dining Marketing Manager Michael Wuest said. “The facility will be upscale and offer additional seating. The focus will be on sandwiches made with fresh baked breads and hot proteins.”


KITCHEN NOTES – Columbia Daily Tribune : Food

Apr 16, 2013  — Marcia Vanderlip


Campus Dining Services Sous Chef Jeremy Elmore won the culinary challenge during The National Association of College and University Food Services (NACUFS) Midwest regional conference March 24 at the University of Missouri.

Meet Sous Chef Jeremy Elmore from the MU Student Center. Jeremy has been a repeat winner of our CDS Iron Chef competition and just last month, he won gold at a regional culinary competition!

MU chef wins gold medal in cooking competition.

For Mizzou’s Jeremy Elmore, it was. The Campus Dining Services sous chef won the National Association of College and University Food Services (NACUFS) Midwest Regional contest and now moves on to the national competition.

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